Wednesdays Unplugged - True Blueberry Pie | HomesMSP

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"Someday, after mastering the winds, the waves, the tides and gravity, we shall harness…the energies of love, and then, for a second time in the history of the world, man will have discovered fire." ~ Pierre Teilhard de Chardin

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!

We spent several days on the south shore of Lake Superior last week with dear friends. It wasn't sunny and warm… in fact, we came home from a rainy day in the 30's to learn it had hit 70 degrees in the metro! But that didn't matter.

For some reason I have always been drawn to the crashing waves of November so we got just what I was hoping for. When we lived in Duluth I used to park on Brighton Beach in the fall and just sit, watch and listen to the pounding waves. Must be like my attraction to blizzards…I am already looking forward with anticipation to winter snowstorms. There is something about the universal power of nature… with our scientific ability to provide ample warning so people stay safe, I love the way a winter storm has the ability to put the 'busyness' of life on hold and give the gift of 'found' time. We just have to slow down to accept it.

RECIPE OF THE WEEK

We had the most delicious blueberry pie Jane made for our visit… of course it helped that the blueberries were huge, ones they had hand picked last summer! Recipe was from Moosewood Cookbook, Jane used Pamela's gluten free pie crust mix instead of the crust in the recipe.

TRUE BLUEBERRY PIE

1 double recipe pie crust (see single recipe below)
extra flour for handling the dough
6 cups blueberries (fresh or frozen/defrosted)
2 teaspoon grated lemon rind
2 tablespoons fresh lemonn juice
3/4 cup sugar
6 tablespoons flour

Preheat oven to 375° F. Make a double recipe of pie crust dough, and divide it into 2 pieces, one slightly larger than the other. Lightly sprinkle a clean work surface with flour, and roll out the larger piece until it becomes a circle large enough to fit a 9-inch pie pan. Fit it into the pan, building it up slightly at the edges. Roll out the smaller piece of dough into a thin circle. Cut it into narrow strips (about 1/4 inch wide), and gently set them aside.

Place the berries in a medium-sized bowl and sprinkle them with all the remaining ingredients. Toss very gently until the berries are evenly coated. Pour the berry mixture into the crust, and decorate the top with the strips of dough in a criss-cross pattern.

Place the pie pan on a tray, and bake in the bottom half of the oven for 45 minutes, or until the filling is bubbly all around the edges and the crust is lightly browned. Cool for at least 15 minutes before serving.

PIE CRUST

6 tablespoons very cold butter or maragine, cut into small pieces (cut & put in freezer at least 15 minutes)
1 1/2 cups flour
About 4 tablespoon cold water, milk, or buttermilk

Cut together the butter and flour until it looks like coarse cornmeal. (Use a pastry cutter, two forks, or a food processor.)
Add just enough liquid (water, milk, or buttermilk) to hold the dough together. Roll out the dough.

Sharlene Hensrud, RE/MAX Results – Email – Minneapolis Realtor who cooks

Wednesdays Unplugged – True Blueberry Pie

Sharlene Hensrud

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